GOOD Fish & Chips
@cheftomwalton’s fresh take on fish & chips for the warmer weather.
A delicious, relaxed meal any day of the week, both at home or for a sunset picnic. For a picnic, after cooking, plate the wedges and fish onto a platter, wrap in foil, keep the salad undressed and take a bottle of dressing and aioli sauce with you. Dress the salad when you’re at your picnic spot and enjoy.
Other fish like Hake or Blue eye works well.
Serves 4
INGREDIENTS
Herb and caper aioli
1 jar GOOD FAT AIOLI
2 tbsp capers, chopped
2 tbsp dill, finely chopped
Zest 1 lemon
Juice ½ lemon
Fresh ground black pepper
4 medium sweet potato
4 tbsp olive oil
Salt, black pepper
4 x 160g fillets salmon or ocean trout, skin off
2 heads baby cos, washed, leaves separated
1 Lebanese cucumber
½ head fennel, finely sliced
2 tbsp dill, roughly chopped
2 lemons to serve
METHOD
Preheat an oven to 190°C and line a baking tray with baking paper.
For the herb and caper aioli, combine all the ingredients in a bowl and set aside in the fridge.
Cut the sweet potato into wedges, toss with 2 tbsp olive oil, salt & pepper and scatter onto the baking tray. Bake for 15 minutes until golden and cooked.
Cut each piece of fish into 3 pieces and season on a plate. Gently toss with the remaining olive oil, some salt and pepper and place onto the second baking tray. Bake for 5 minutes then let rest.
Toss the cos lettuce, cucumber, fennel with the dressing, dill and season lightly.
Serve the roast sweet potato wedges, fish and salad with the herb and caper aioli and lemon.